Stuffed Potatoes with Bechamel Sauce
Ingredients
Potatoes
- 3 large potatoes
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon thyme
Chicken filling
- 300 grams chicken fillet
- 1 onion
- 1 bell pepper
- 2 hot peppers
- 3 tablespoons vegetable oil
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon cumin
Bechamel sauce
- 1 tablespoon butter
- 2 tablespoons flour
- 2.5 cups milk
- 1 teaspoon salt
Topping
- cheddar cheese
- red pepper powder
Preparation
Cut the potatoes in half and coat them with the prepared sauce on all sides, then bake in a preheated oven at 200 degrees Celsius until they brown.
Sauté the onion and peppers for about 5 minutes.
Add the chicken, spices, and salt, and cook until the liquid is released and absorbed.
Put the prepared filling into the browned potatoes.
For the bechamel sauce, melt the butter, add flour and cook for 2-3 minutes, then add milk and cook until thickened.
Add salt to the bechamel sauce and remove from heat.
Pour the bechamel sauce over the potatoes.
Sprinkle cheddar cheese and red pepper powder on top.
Bake in a preheated oven at 200 degrees Celsius until the cheese melts and browns.
